[Creative Dishes Series: Old Dishes Made Newly, Very Different] Teriyaki Minced Pork Stuffed Eggplant

Overview

Of course, the tenderer the eggplant, the better. It is long and tender, like a fair lady. Generally, the traditional and old-fashioned methods are steaming, frying, stir-frying, stewing, etc. But you can’t find it anywhere and anytime. Some people and places really can’t be found. However, I bought round eggplants. According to general rules, the flesh and skin of round eggplants are thicker and harder than those of long and thin varieties. This does not matter. We can use special methods to process them and make the eggplants delicious. I remember once, I took the eggplant slices and roasted them in the refrigerator. I didn't expect the taste to be so good, fragrant and sweet. This time it's a bit like turning decay into a legend. Stuffing the well-seasoned minced meat, and during the heating process, the gravy seeps into the eggplant. Unknowingly and subtly, it can not only maintain the fragrance of the eggplant, but also make the eggplant taste neutral. Apply a layer of teriyaki honey, and apply fat and powder to make even the stupid fat man go crazy with the eggplant with a big belly.

Tags

• hot dishes
• big eggplant
• cooking wine
• corn starch
• honey
• light soy sauce
• minced pork
• onions
• sugar
• teriyaki sauce
• pepper
• salt

Ingredients

Steps

1. 1 Chop the green onions, put the minced meat in a bowl, add appropriate amount of light soy sauce, salt, sugar, pepper, cooking wine and cornstarch, add the green onions, and stir the meat in one direction until evenly distributed;

   

2. 2 Only remove the hard cover of the pedicle without cutting the tail. Cut the eggplant in half. Use a knife to make an outline about 1 cm inward from the edge about 6-9 mm deep so that you can dig out the meat with a spoon;

   

3. 3 Use a metal spoon or teaspoon to dig out the eggplant flesh. Do not dig too deep, leaving about 1 cm on the wall and bottom;

   

4. 4 Coat the inside with a layer of corn flour to make the meat stick better when heated. Because the temperature is relatively high, it may not all stick firmly, but it is better than not doing it. Doing it will always help less;

   

5. 5 Fill the minced meat, smooth the surface, and place it on the baking sheet;

   

6. 6 Put it in the oven and turn it on for 25-30 minutes at 425°F (Fahrenheit). In short, the meat is cooked. You can bake it again if it is not cooked enough after taking it out;

   

7. 7 When grilling eggplant, you can use this time to make juice in a small bowl, pour in teriyaki sauce and honey (or add some light soy sauce), and stir evenly;

   

8. 8 When the eggplant is cooked, apply a layer of juice on the grilled eggplant;

   

9. 9 Then put it in the oven, use the Briol function (heating), use the LOW setting, and bake for 6-8 minutes. When baking with high heat, do not leave the oven, and always watch the movement inside. It is easy to burn things when the heat is high. If you want to bake evenly, do not use too high a heat. Bake the surface until a deep golden brown, then take it out and let it dry for a while and slice it. It is more convenient to cut into slices and eat.